How to Make Mango Ice Cream Cake From Scratch
If you wanted a luscious creamy mango ice cream cake without using stabilizers, this is the recipe to try. The mango ice cream is made using the classic French method, so it involves planning ahead. If you are in a hurry and if you are using pasteurized cream or milk, you can combine the yolks, sugar and whipping cream in the saucepan and slowly bring the mixture to a gentle simmer. I have also been impatient before with the French method and used the ice cream batter as soon as it’s cooled in the fridge for at least 4 hours with okay results. However, for the purpose of this recipe, it is done using the Classic French method. The longer the ice cream is aged at 4°C, the smoother the ice cream. Mike’s exact words of this ice cream is “smooth and fruity”.
Mangoes aren’t in season? You can also use the same amount of puree of either raspberries, peaches or bananas using this classic French ice cream recipe. You can also use frozen mangoes if you want to make a mango ice cream cake during non-mango season. Let the mangoes thaw before pureeing.
141 calories per slice of mango ice cream cake isn’t bad, right? Plus, there is an option of making this a no-bake dessert when it is too hot to turn the oven on.
Why use eggs and corn syrup in ice cream?
The eggs in custard based ice cream makes it richer and smoother than eggless ice cream. Higher in fat content and protein; the egg yolks act as an emulsifier. Cooking the proteins in the eggs holds the moisture. Thus, when you freeze ice cream with eggs, you would get smaller ice crystals, which results in a smoother ice cream texture. I would follow the amount of sugar needed exactly in this recipe as sugar helps lower the freezing point, which keeps the ice cream from freezing too hard. Light corn syrup is used in this recipe as it improves the creaminess and stability of the ice cream.
To plan ahead, freeze your ice cream bowl/container for at least 15 hours or according to your manufacturer’s instructions. You will also need to make ice as we will want to cool the custard in an ice water bath.
Other essential tools for ice cream making
A 9″ springform pan was used for this recipe; the ice cream comes out beautifully without needing any parchment paper. Besides an ice cream machine, a thermometer comes in handy when cooking the custard mixture. Your custard is done when it reaches 80° to 82°C. A weigh scale also comes in handy, but don’t fret if you don’t have one. I will give equivalent approximate volume, so you can still make this ice cream successfully without a weigh scale.
Mango Ice Cream Ingredients by volume
450g heavy cream (or whipping cream) – 2 Cups
200g sugar – Each 100g sugar is 1/2 cup sugar, so the recipe uses 1 cup total
30g light corn syrup – 2 1/2 tbsp
1/4 tsp salt
150g egg yolks – 8 egg yolks
450g mango puree – 1 3/4 cup of mango puree (roughly 4 mangoes)
Other ice cream recipes:
Strawberry Ice Cream (secret ingredient is vanilla instant pudding mix; no yolks required)
Banana Butterscotch Ice Cream (Philadelphia style; no yolks required)
For a Christmas ice cream, Egg Nog Ice Cream (No yolks required)
No churn Strawberry Banana Ice Cream (Food processor or blender required)
Other birthday cake ideas: Chocolate Sauerkraut cake with chocolate fudge icing.
What to do with the egg whites? If you are craving a dessert and have the time to do it, make a double batch of Urbnspice’s Meringue Nests. Or if you are craving breakfast for lunch or dinner, bake a crustless quiche using Earth Food and Fire’s Proscuitto & Asparagus Egg White Quiche. We have actually tried the crustless quiche and it’s a family favourite! You can also make multiple batches of our Cocoa Pancakes that has a meringue base.
Why do you pour a third of your ice cream custard mixture here and there?
It is called tempering. It prevents scrambling the eggs in the mixture. We do not want that. So, it is important to keep whisking when you pour the hot cream mixture to your yolk & sugar mixture.
Substitute the same amount of mango puree for either raspberries, peaches or bananas. Or why not have a mixture of mango and peaches? Now, that would be a lovely combination.
Not in the mood for cake? You can still follow the ice cream recipe for an amazing ice cream. It melts fast. If you want to take pretty photos with it, you gotta be speedy.
If you don’t care for Oreo cookie crust, you can skip it. Salted or unsalted butter are both fine to make Oreo cookie crust. This recipe was inspired by both Marble Slab and Dairy Queen. However, I can’t have DQ ice cream cakes without getting sick. (And a mango ice cream cake from Marble Slab is quite expensive!)
Don’t want to bake your Oreo cookie crust? Be sure to freeze it for at least 30 minutes before pouring your chilled ice cream custard prior to freezing the entire ice cream cake.
The ice cream cake can be made 3 days ahead of time. It is perfect for a small birthday get together at home. The ice cream cake feeds 10 people.
I will post a German buttercream recipe that uses mango pastry cream. It pipes beautifully. There is also a great buttercream recipe that uses instant vanilla pudding mix; if you don’t like almond extract, you can easily substitute it with your favourite emulsions or flavourings.
Cake decorating suggestions
I used a star tip and piped away. If serving for a kid’s birthday at home, clean their favourite toy and put it as a cake topper. Art requested for Percy from Thomas the Tank Engine for his birthday. (It is so much easier and less time consuming than fiddling with fondant work. Ah, yes, that was Art’s first birthday cake) Remember that the cake will melt fast if you worked slow with cake decorating. You may want to freeze the cake before serving.
You can also use the round tip and pipe pearls on it. Or if you wanted to be fancy, you can use this buttercream recipe and pipe flowers on it using a flower nail. Oh, and don’t be surprised if your buttercream falls off from the cake when the cake melts.
Did you make this mango ice cream cake? Tag me on @Cynderbug on Instagram and use the hashtag #CynfulKitchen or comment below!
| || |
|10 people||15 minutes|
|Cook Time||Passive Time|
|45 minutes||24 hours|
- 450 g heavy cream
- 200 g sugar
- 30 g light corn syrup
- 1/4 tsp Salt
- 150 g egg yolks 8 large egg yolks
- 450 g mango puree
- 1 tsp vanilla extract
- Combine cream, 100 g of the sugar, corn syrup, vanilla and salt in a saucepan and bring to a simmer slightly over medium heat.
- Whisk egg yolks with remaining 100g sugar until light and creamy. Temper: gradually add one third of the hot cream mixture while whisking constantly.
- Pour the yolk and cream mixture back into the saucepan and cook on a gentle low medium heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon. The temperature should reach 80-82°C.
- Transfer the custard into a metal bowl and cool in an ice water bath to 4°C. It is okay if it doesn't reach 4°C - just be sure it is cooled before moving to the next step.
- Once the ice cream mixture is cooled, mix in the mango puree.
- Cover with cling wrap and refrigerate for a minimum of 12 hours or overnight.
- The next day, you can prepare the Oreo cookie crust. Place whole Oreo cookies into a food processor or dry container of a Vitamix. Pulse until fine.
- Melt butter in the microwave or on the stove top.
In a mixing bowl, mix the Oreo cookie crumbs and melted butter.
- Grease the bottom of a 9" springform pan. Pour the Oreo and butter mixture to the bottom of the pan.
Use a 1/4 measuring cup to pack the crumbs down tightly and evenly.
- In a 350F oven, bake the Oreo cookie crust for 8 minutes. Set aside to cool.
- Pour the ice cream batter into the frozen bowl of the ice cream maker. Churn according to the manufacturer's instructions. For the KitchenAid, I got to a really nice stiff consistency after churning for 20 to 25 minutes.
15 thoughts on “Mango Ice Cream Cake”
Wow! This recipe looks delicious. I don’t have an ice cream maker and have never tried to make ice cream, but would love to try this recipe.
OMG! I am drooling. Sounds and looks amazing. Can’t wait to try this.
I love that this can be made ahead! Perfect as you suggested for a small birthday or celebration. Big mango fan!
Omg! I want some!
This sounds so refreshing! I’ll have to ask my husband to make it for me, haha
Haha, I do the same when I see recipes from other food bloggers. I send him emails for him to make.
Looks amazing! I want to try is now!!
ahh this looks so good! I love anything mango! can’t wait to make it!
Fantastic recipe Cynthia, and I love your tips about ice cream making. I think it can be a bit confusing and intimidating for the uninitiated, and you lay out the details quite well. I have to say, I think that mango ice cream can be one of the BEST ice cream flavours out there, but it’s always going to be its very best when you make it yourself like this! Cheers!
Thanks Sean! I find that a lot of people give up the moment they see yolks and tempering.
Oooooh! I LOVE making ice cream in the summer and the mango flavour must be so light and refreshing!! Also going to try the corn syrup tip. Never heard of that before! Thanks so much for sharing!
our favourite cake shop is closing July. Maybe I’ll make this for my daughter’s bday instead 🙂
Oh no! It is sad when our favourite cake shops are closing. Ice cream cakes are birthday worthy. Hope your daughter will have a great birthday!
I’m a huge mango fan, and mango ice cream sounds amazing. I have an ice cream maker and we use it a lot, but I’ve never used eggs or corn syrup. Now that you’ve explained why those ingredients work, I’m excited to try. Thanks for sharing.
My son is mango crazy and would just love this recipe – can’t wait to try it!